Ambience: The restaurant is outfitted with stunning water views, dark woods, plush banquettes, waiters dressed in bow-ties and white aprons and a dry-aging room for curing and aging thick slabs of beef.

The grub: Traditional steakhouse fare. Prices are high: Starters average $16 and steaks range from $49-$140 (for a porterhouse for three).

Dry-aged, deeply-charred steaks are served with creamed spinach, asparagus spears, and old-fashioned German potatoes. The 40oz porterhouse is the restaurant’s most popular steak and can be ordered for two, three or four. Cheesecake, key lime pie, tiramisu and fat, flaky strudel are available with “schlag,” the restaurant’s signature whipped topping.

Verdict: A Brooklyn import poised to please with massive steaks and old-school service.